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Potato Salad

Potato Salad
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Your child can help count out the potatoes and eggs. Once the eggs have cooked and cooled, the children can help peel them with their hands. The three–five year olds can help dice the potatoes: size and shape don’t matter. It will all taste good. And the kids will have the best time tossing the salad in the bowl.

Ingredients

  • 6-7 desiree potatoes peeled and halved
  • 1 cup whole-egg mayonnaise more if you prefer
  • 5 hardboiled eggs peeled and chopped
  • 1 handful mixed fresh herbs chives, continental parsley and basil
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Method

  1. Cook the potatoes in boiling salted water until tender. Set aside to cool before dicing.
  2. Mix the potatoes and mayonnaise and scatter the eggs and herbs over the top.
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Notes & Tips

Recipe Extract from Small Fry Outdoors: Inspiration for being outdoors with kids Susie Cameron, Caroline Webster & Katrina Crook. Available from most leading book stores from October 9th, 2008 RRP$24.95 Photography by Katrina Crook For more information about Small Fry Outdoors CLICK HERE

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